Blueberry Cheese Muffins
by: Dave Winzler
Nutrition Information
- Serves: 12
- Serving size: 117g
- Calories: 280
- Fat: 9g
- Saturated fat: 5g
- Trans fat: 0
- Carbohydrates: 42g
- Sugar: 16g
- Sodium: 175mg
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 63mg
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Ingredients
Dry:
- 1-1/2 cups whole wheat flour
- 1-1/2 cups unbleached white flour
- 1 TBL baking powder
- ¼ tsp salt
Wet:
- ¾ cup sugar
- 3 eggs
- 1 cup milk (or buttermilk)
- 1 tsp vanilla extract
- ¾ stick butter at room temperature (if it's cold, microwave 5 seconds on each side to soften)
Other:
- 2 cups frozen blueberries
- 1 cup grated mozzarella, Vermont ceddar, or other cheese
Instructions
- Preheat oven to 400 degrees.
- Beat butter until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time. Stir in baking powder and salt.
- Mash half of the blueberries and stir them in, along with the grated cheese. Stir in the whole wheat flour. Stir in ½ the milk. Stir in the white flour. Stir in the rest of the milk. Stir in the remaining blueberries.
- The batter will be very moist, like a pancake batter (wonder what kind of pancakes this would make?). Pour it into the muffin tins and bake for 30-40 minutes.